Access for people with disabilities | Garden | Pets allowed | Private Parking | Terrace
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
32 to 70
Gault&Millau's review2026
Located on the banks of the Ognon River, this splendid 19th-century manor has been home to Ophélie and Antony Serra’s restaurant for over ten years. The chef, who trained in the kitchens of William Frachot and Jocelyne Lotz-Choquart, has proven particularly skilled with seafood, which plays a prominent role in his forward-thinking cuisine. These are creative and elegant dishes, proving once again that the Doubs region is a major destination for fine dining. On the €70 menu: smoked pink trout from Les Planches-près-Arbois with a lemon-curry gel, wood-fired grilled white asparagus, white miso hollandaise sauce with roasted hazelnuts; Corsican sea bass fillet with a Niçoise tomato-zucchini vinaigrette and pine nuts; duck breast with a port reduction, green peas, and artichokes; a Breton shortbread with sesame seeds, whipped ganache with pink peppercorns, fresh strawberries and mango, and sorbet. Good service.
Antony Serra Chef
